I have a question about the recipe "Richard Olney's Chicken Gratin" from Genius Recipes. If you used lemon zest for flavor would that eliminate the custard curdle?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Kristen is the Creative Director of Food52
Hi Judy! I don't know that it would be a guarantee for every pan shape and every chicken, since there's still some acid from the wine and high heat, but others on the recipe thread have said they've consistently had unbroken custard by leaving out the lemon (see mustardwithmutton's comment).
An expert baker weighs on how to decode your ingredient list.
This Recipe Instruction Has Me All Riled Up
A Crawfish-Filled Weekend in Savannah
Pro Runner-Turned-Chef's Staples
We're Rolling Out the Best